This recipe was submitted by our marketing consultant Kate for our first annual Recipe Swap! She says:
In my adventures in warm noodles, no matter if it's 20 degrees or 97 degrees in Denver, one thing I can say for sure is the broth has to have a meat base.The soy ones just don't have that depth.That's why I was excited to try out Bootheel 7 Ranch's Bone Broth in one of my simple at-home go-to recipes for pho.
(I was also lucky enough to try B7R's first round of Berkshire pork this fall as well and that's what I used in this recipe.I'd recommend getting an order next year if you can!)
4 cups Bootheel 7 Ranch Bone Broth
1 cup water
1 inch fresh ginger
1 yellow onion, quartered (I like to save some slices as a topping)
Heat a large pot over medium-high heat with Bootheel 7 Ranch Bone Broth, water, ginger, onion, cinnamon, star anise, garlic and fish sauce.Bring to a boil and then simmer on low heat for 20 minutes.
Pass the broth through a strainer to remove all ingredients and return broth to the pot.
Over medium-high heat bring the broth to a boil and add the noodles.Cook according to the instructions on the package.Remove from heat and split the noodles and broth, between 2-4 bowls.
Top with thinly sliced cooked pork shoulder, or if using beef, slice thinly and place raw slices into the hot broth, this should cook it through.Garnish with mint, basil, sprouts, green onion and a squeeze of lime.